Blog, Canning & Preserving, Recipe Box, Sweet Stuff Recipes

Recipe Box: Peach Butter

Amber Shehan •July 28, 2011

Ah, an experiment that worked! I love it when that happens. My household accomplished a small kitchen project in just one afternoon. We had a few lovely peaches that were starting to get soft and we didn’t want them to go to waste. Having made apple butter and pumpkin butter the previous autumn, we decided to…

Ah, an experiment that worked! I love it when that happens.

My household accomplished a small kitchen project in just one afternoon. We had a few lovely peaches that were starting to get soft and we didn’t want them to go to waste. Having made apple butter and pumpkin butter the previous autumn, we decided to see how peach butter would be!

I am SO glad that we did. The result was a rich, delicious small batch of “peach butter” that we stored in the freezer. In fact, I am confident that you can make this recipe with almost anything – apples, winter squash, pumpkin – the possibilities are nigh endless!

This tasty peach butter has been spread on toast, stirred into yogurt, drizzled as an ice cream topping, and was a rock star as a drizzle on top of hot creamed corn fritters!

Small Batch Peach Butter Recipe

Delicious and so easy!

This is an off the cuff, small batch recipe for peach butter. This can easily be adapted for apple, pumpkin, or any other traditional fruit butter.

Ingredients

1 lb. of diced, peeled peaches (4-5 med. fruit)

1/2 cup of sugar (optional)

1 teaspoon lemon juice

Seasonings: Whatever you want! Peaches go well with cardamom and cinnamon.

Instructions

First, peel and dice your peaches. Try not to eat them all! Make sure you leave a pound or so for the recipe.

Add the peaches and lemon juice to a cooking pot, and let it come up to a boil over low to medium heat.

Turn down the heat to a simmer, pour in the sugar and stir. Add your desired seasonings…we went for a dash or three of cardamom and a tiny dash of cinnamon. Let it simmer on low for about half an hour.

All that’s left to do is store it or use it. We filled an 8-ounce jelly jar to the brim and put it away in the freezer once it was photographed, cooled to room temperature, and labeled. The rest was also jarred but put into the fridge for using as soon as earthly possible.

Adapted from Andrea’s Recipes

I hope that helps save your leftover fruit from the compost bin and makes something sweet for your table and pantry. Enjoy!!

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8 Comments

Abelon August 19, 2011 at 6:59 pm

This is a nice recipe…just peachy in fact (LOL)…I was surprised that you used the fridge, cuz canning for dry store is pretty ez. All ya need is canning jars, a big old pot of boiling water and some tongs. I have the most incredible bread and butter pickle recipe in my collection ….holla back if your interested!